Tamarind Salsa

• 4 dried chipotle chiles
• 2 tablespoons vegetable oil
• 4 medium Roma tomatoes (12 ounces), halved lengthwise
• 1 large white onion, quartered
• 10 garlic cloves
• 1 1/4 cup tamarind puree
• 1 tablespoon kosher salt

1. In a large heatproof measuring cup, soak the chipotles in 1 cup of very hot water until softened, about 20 minutes.
2. Remove the chipotles from the water and discard the stems; transfer the chipotles to a small bowl and toss with the oil.
3. Reserve half of the chipotle soaking liquid (about 1/2 cup).
4. Preheat the broiler.
5. On a large rimmed baking sheet, arrange the tomatoes, onion and garlic.
6. Broil 6 inches from the heat until the vegetables are nicely charred, about 12 minutes.
7. During the last 2 minutes of broiling, add the chipotles to the baking sheet.
8. Scrape the roasted vegetables and any accumulated pan juices into a blender.
9. Add the reserved soaking liquid, tamarind puree and salt, and puree until smooth.

chiles, vegetable oil, tomatoes, white onion, garlic, tamarind puree, kosher salt

Taken from www.foodandwine.com/recipes/tamarind-salsa (may not work)